Although we have no Italian heritage, we love Italian meatballs and Italian wedding soup. I often make the meatballs in advance, like over a weekend when I have a bit more time, and then pull them out of the freezer when it’s time to make soup. I always make a double batch because we eat half of these bite-sized goodies as soon as they come out of the oven. Then there are still enough left for our soup! They are also good to make alone and keep frozen for a fast spaghetti and meatball night.
What do you think? Do you have a favorite photo below?
Italian Meatball Photo #1. Mix the ingredients together.
Italian Meatball Photo #2. Roll the mixture into bite-sized balls and bake for 30 minutes.
Italian Meatball Photo #3. When they come out of the oven, be sure you save some for the soup!
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